In May 2011, chef Nathanial Zimet was shot three times and critically wounded during an attempted robbery, but the New Orleans culinary community rallied around him; his kitchen staff kept the restaurant open, and some of his customers and colleagues threw financial benefits, local restaurants and breweries donated their goods, and other businesses donated portions of earnings and even servers’ tip to help finance his recovery. This overwhelming show of support speaks to the high regard in which the New Orleans restaurant community holds Zimet and his restaurant, Boucherie. He focuses his staff on technique and execution, which is reflected in a menu that includes fennel-braised pork belly with honey garlic butter pretzel spaetzle and candied fennel seed mustard, Saint Louis-style Niman Ranch ribs with watermelon salad and crispy fried shallots, and applewood smoked scallops with fried green tomato, toasted squash gribiche and smoked scallop white bean sausage.